The recipe I've chosen was given to me by a woman named Susie Feeney. Susie Feeney (always a first and last name for that one) was tall, beautiful, put-together woman who had lived all over the country and had raised her beautiful children to be successful doctors and bankers and they all got together to tailgate at Notre Dame games. She was the woman I wanted to be if I could ever get my shit together. We worked at the GAP together and she brought these little nuggets of delight to one of our holiday meetings, which took place in September because retail. Anyway, they were so elegant and delicious, and I asked for her recipe. I was expecting an embossed recipe card with perfect handwriting, and not the photocopied page from a Betty Crocker cookbook. Susie Feeney told me she made these bonbons because they were insanely easy, but looked bakery-made. And it's true. When I make them I feel like I'm cheating, but as I serve them to friends I imagine they're looking at me as the put-together woman with the beautiful kids who makes gorgeous cookies and has her shit all together with edible glitter on top.
And then I shake my bonbon.
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
1/2 cup butter, softened
3 tablespoons milk
1/2 teaspoon vanilla
7 or 8 oz almond paste (not marzipan)
Frosting and Decorations
1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 tablespoons milk
Edible glitter, white candy sprinkles, or coarse sugar
1. Heat oven to 375F. In large bowl, beat flour, 1/3 cup powdered sugar, butter, 3 tablespoons milk and the vanilla with electric mixer on medium speed, or mix with spoon until well blended. Cut almond paste into 1/2-inch slices, and cut eat slice into 8 pieces (40 pieces total).
2. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. On ungreased cookie sheet, place balls about 1 inch apart.
3. Bake 10 to 12 minutes or until set and bottoms are golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix 1 cup powdered sugar, the almond extract and enough milk for spreading consistency. Dip tops of cookies into frosting. Sprinkle with edible glitter.